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Beer Battered Haddock With Autumn Harvest Caesar

Turn up the fall flavours with this High Liner Signature Cuts Beer Battered Haddock and autumn harvest Caesar salad. The roasted root veggies add an unexpected level of comfort to this cheesy and garlicky dish.
Serves: 4
Prep time: 15 mins
Cook time: 25 mins

For the Fish

  • 4 High Liner Signature Cuts Beer Battered Haddock Fillets

For the Salad

  • 2 bunch Kale (cleaned and cut into 2 inch pieces)
  • 1 ea Acorn Squash
  • 4 ea Parsnips
  • 3 tbsp Parmesan (grated)
  • 1 cup Pecans (toasted)
  • 0.5 cup Caesar Dressing
  1. Cook High Liner Signature Cuts Battered Haddock fillets in air fryer or oven, per package instructions.
  2. Bring medium sized pot of water to a boil. Clean and cut kale and blanch in the boiling water for 30 seconds. Strain and place in an ice bath to prevent over cooking. Remove from ice water and place on paper towels and pat dry.
  3. Slice acorn squash into 1/2 inch half moons. Peel and cut parsnips into 1 inch cubes. Toss with olive oil salt & pepper and roast at 400F until tender. Place on separate sheet pans to better control the roasting and roast for roughly 20min. Remove from oven and cool to room temperature.
  4. Toss kale, parsnips and parmesan in dressing and present on a platter. Top with acorn squash, pecans and battered haddock.